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Veal Sweetbreads To Fry

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Cut each of your sweetbreads in three or four pieces and blanch them:

put them for two hours in a marinade made with lemon-juice, salt,

pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads

out of the marinade, and dry them with a cloth; dip them in beaten yolk

of eggs, with crumbs of bread; fry them in lard till they are brown;

drain them; fry some parsley, and put it in the middle of the dish, and

serve them.











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